In order to house our record production this year I designed some new shelves that can hold vertical wheels, a more space efficient method than horizontal wheels on standard shelves. They are in the more dry half of the cave where we put cheese after a few months to finish aging. This room is definitely crowded, but I ventilate it thoroughly and I feel the older cheeses don't suffer as much from lack of breathing room. I try to cycle them through the cave to compensate for localized differences in airflow and humidity. Ideally you could have air piped in to PVC pipes running vertically down the middle of these racks with drill holes spaced periodically to provide more even airflow.
The wheels seen on these new shelves are our Daisy Tommes which are made from early season Sheeps milk. Turning cheese on these shelves is fast and easy, a 1/4 turn every 3 days. It really pays to make sure all the wheels come out with even sides if you expect them to stand on end with falling over in a domino like cascade. Tags are tacked to first and last cheese of every batch with make info and tasting notes.
